workshop: gluten and wheat free foods€¦ · 1. reasons for people purchasing gluten free (gf) or...
TRANSCRIPT
Workshop: Gluten and wheat free foodsSchool of Biosciences, University of Nottingham – June 2017
DR CAROL RAAFF – [email protected]
DR KIRSTY PORTER – [email protected]
During the session we will discuss:
1. Reasons for people purchasing gluten free (GF) or wheat free (WF) products: coeliac disease, gluten intolerance and wheat intolerance/allergy
2. Differences between gluten and wheat protein
3. Naturally occurring GF and WF alternatives, and manufactured versions
4. Nutritional considerations of removing gluten and wheat protein from the diet
5. Cross contamination
6. Food labelling
7. Useful resources and questions
Why do people buy gluten (GF) or wheat free (WF) foods?
1. Health halo effect:
Why do people buy gluten (GF) or wheat free (WF) foods?
1. Health halo effect: 2. Improves symptoms:
3. Clinical diagnosis:
- Gluten intolerance
- Coeliac disease
- Wheat intolerance orallergy
4. Providing food for those following a GF or WF diet
Symptoms of people intolerant to gluten or wheat:
May be immediate or delayed by hours or days
Mild or severe
Symptoms of people intolerant to gluten or wheat:
May be immediate or delayed by hours or days
Coeliac disease:https://www.coeliac.org.uk/coeliac-disease/about-coeliac-disease-and-dermatitis-herpetiformis/
Wheat allergy/intolerance: https://www.nutrition.org.uk/nutritionscience/allergy/wheat-intolerance-and-coeliac-disease.html
How many people have a clinical reason for following a GF or WF diet?
Reaction to gluten:
• Coeliac disease: incidence of 1 in 100 (Coeliac UK, 2017),i.e. 650 000
• 24% who have the condition have been diagnosed – nearly 500 000 have it but don’t know yet
• Non-coeliac gluten sensitivity? Estimated 3-6% population
Reaction to wheat:
• 1-2% of adults have a food allergy and 5-8% of children (FSA, 2016), i.e. 2 million
• UK hospital admissions for children with food allergies increased by 700% since 1990
• Wheat intolerance?
Estimated market:
• UK FreeFrom market:2015: £470m 2016: £531m2020: £630m (Mintel)
• > half (54%) of those who eat free from would stop eating these foods if they thought that they were less healthy
• GF products on prescription – current situation
WHEAT:
B vitamins
ProteinVitamin E
FibreB vitaminsSome protein
Carbohydrates
ProteinSome B vitamins
What is wheat protein and gluten?
GLUTEN:
Foods that contain wheat and naturally WF foods
WHEAT-CONTAINING:
- Bread, breadcrumbs, wheat flour, wheat starch, wheat germ, wheat protein, bran, rusk, cake, pastry, batter, biscuits
- Cereal binder, raising agents
- Hydrolysed vegetable proteins, e.g. soya sauce
- Lagers, beer and ale (check)
SOME NATURALLY WF FOODS:
- Corn, maize, cornflour, barley, rye, oats, oatmeal
- Buckwheat, arrowroot, gram flour, tapioca, sago
- Rice, rice flour
Examples of manufactured WF products
Food that contain gluten and naturally GF foods
GLUTEN-CONTAINING: SOME NATURALLY GF FOODS:
Wheat
- Liquorice- Lagers
Barley
- Barley malt extract- Barley waters and squash- Malted milk drinks- Ales, beers, stouts
Rye and Oats
Spelt and Kamut (Khorasan wheat)
- Soya sauce- Batter
- Corn, maize, cornflour, buckwheat, arrowroot, gram flour, tapioca, sago, quinoea
- Rice, rice flour, potato flour, gelatine
- Jelly, liquorice root
- Cocoa, coffee, tea, ginger beer, squash
- Cider, liqueurs, port, sherry, spirits, wine
- (glucose syrups derived from wheat or barley, incl. dextrose)
- (wheat based maltodextrins)
- (distilled ingredients made from cereals that contain gluten, e.g. alcoholic spirits)
Manufactured GF foods
MANUFACTURED GF FOODS: GF FOOD LABELLING:
GF:
- Batters, breadcrumbs,
cakes, biscuits, bread,
pastry, wafers, etc.
- Bread mixes, flour
- Oats
- Beers and lagers
Foods labelled as GF have to have ≤ 20 ppm (Codex Alimentarius Standard, 2008)
Codex wheat starch:
- Manufactured wheat starch that has been processed to reduce the level of gluten to a level within the Codex standard
- Improves quality and texture
- Products which contain Codex wheat starch are not WF
Some examples of manufactured GF products
Nutritional implications of removing gluten and wheat from the diet:
Nutrients at risk:
- UK wheat flours are fortified iron, B vitamins and calcium
- Wholemeal versions are exempt (FSA, 1998)
- Dietary fibre
- Potentially higher fat and higher sugar products
B vitaminsVitamin E
FibreB vitamins
Carbohydrates
Some B
vitamins
Cross contamination
Staff training!
In small groups, discuss potential sources of cross contamination for your area of food and/or drink production?
Food labelling for allergens in general:
General rules:
• Labelling should highlight food allergens contained: e.g. skimmed milk powder, whey (milk), lactose (milk), rusk, wheat flour
• Above is required where foods are sold directly to customers or to mass caterers without packaging
• Allergen information must be provided for non-prepacked foods in written or oral formats with clear signposting to where consumers can obtain this information
(Annex II and Commission Delegated Regulation (EU) No. 78/2014 amending Annex II to Regulation (EU) No 1169/2011) (FSA)
Labelling for GF foods
Can use terms:
- ‘Gluten-free’: 20 parts per million of gluten or less
- ‘Very low gluten’: 21 to 100 parts per million of gluten,but this can only be applied to foods with a cereal ingredient that has been processed to remove the gluten
- ‘Suitable for people intolerant to gluten’ or ‘suitable for coeliacs’
Cannot use terms:
- ‘No gluten containing ingredients’ or similar factual statements
(Regulation (EU) 828/ 2014) (FSA, 2016)
May contain statements:
- May contain traces of gluten
- Made on a line handling wheat
- Made in a factory also handling wheat
- Not suitable for people with coeliac disease/a wheat allergy due to manufacturing methods
Guidance document: https://www.food.gov.uk/sites/default/files/gluten-guidance.pdf
Gluten-free product certification
• Symbol can reassure customers
• Used nationally and internationally by Coeliac organisations (incl. Coeliac UK)
• Three categories of certification: UK, Europe and Global
• Require product testing at least once annually using a UKAS or equivalently certified lab
• European cert. also requires annual audit of production facilities
For further information on cross grain symbol product certification: https://www.coeliac.org.uk/food-industry-professionals/the-crossed-grain-symbol/For a list of UKAS-accredited testing labs: https://www.ukas.com/browes_accredited_organisations/?catshow=no&org_type=Testing%20Labs
Other useful information
